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Frizzled Ham
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Can be prepared at the table in a chafing-dish.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
716Calories
104 gProtein
3 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein104 g
Carbohydrates2.8 g
Fiber1.1 g
Sugars0.6 g
Total Fat29 g
Saturated Fat8.9 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Cholesterol236 mg
Sodium6896 mg
Potassium1751 mg
Calcium57 mg
Iron4.5 mg
Magnesium116 mg
Phosphorus1129 mg
Zinc9.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C0.7 mg
Vitamin A0.2 mcg
Vitamin E1.4 mg
Vitamin K0.5 mcg
Vitamin B62.4 mg
Vitamin B123.9 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1 mg
Niacin (B3)24 mg
Folate33 mcg
Choline395 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 164. The excerpt below is the record exactly as published.
FRIZZLED HAM. Shave a pound of ham as thin as dried beef; put a frying- pan over the fire, and let it get smoking hot ; then put in 294 PRACTICAL AMERICAN COOKERY. the ham, and stir it for two or three minutes ; next dust it with dry flour, and stir it until the flour is brown. While the flour is browning, mix a tablespoonful each of dry mus- tard and vinegar together. When the flour is brown, add the mustard and vinegar, and enough boiling water to cover the ham
Cook this with the app: pantry check, scaling, and the assistant.